Deep-Frying Steak: Is It Possible?

Deep-frying steak is a controversial topic in the culinary world. While some people argue that it is a culinary innovation, others consider it a crime against meat. Deep-frying is a dry-heat cooking method that can create a flavorful brown crust on the exterior of the steak while keeping the inside juicy and medium-rare. It is important to note that the steak should be as dry as possible before being placed in hot oil to prevent splattering, and it should not be left in the oil for too long to avoid overcooking.

Deep-fried steak cooking instructions

Deep-frying steak is a less conventional method of cooking steak, but it can produce excellent results. Here is a step-by-step guide on how to cook a delicious deep-fried steak.

Preparation

Firstly, you will need to choose your steak. A rib-eye or porterhouse steak is a good choice, but you can use any cut of steak that you like. You will also need to choose an oil with a high smoke point, such as canola, peanut, or ghee. Prepare your deep fryer or a deep pan with oil, ensuring it is heated to between 350-450°F.

Before cooking, make small incisions in the meat about 1" apart to allow the seasoning to better penetrate the steak. Season generously with salt and pepper, and garlic, or a rub of your choice. You can also inject the steak with Cajun butter for extra flavour. Pat the steak with a paper towel to remove any excess grease, and ensure the steak is as dry as possible to prevent oil splatter.

Cooking

Carefully and slowly lower the steak into the hot oil, wearing gloves and eye protection. Use a rack or basket to lower the steak, and be cautious of hot oil splatters. The cooking time will depend on the thickness of your steak and your desired level of doneness. As a guide, cook a 1/2 inch steak for 1-2 minutes for medium-rare to medium, a 1-inch steak for 3-4 minutes, and a thick 1 1/2 inch steak for 5-6 minutes.

Once a crust has formed, remove the steak from the oil and let it rest. If desired, you can then finish the steak in the oven at 200˚ for 30 minutes to ensure even cooking.

Serving

After resting, slice the steak and serve as desired. You can serve the steak as-is, or get creative with sauces, garnishes, or sides. Enjoy your juicy, deep-fried steak!

The best oils for deep frying steak

Deep-frying is a dry-heat cooking method, which is suitable for cooking a tender cut of beef, such as a rib-eye steak. When deep-frying, it is important to choose an oil with a high smoke point, so that the oil does not burn and negatively impact the flavour of the steak.

Canola Oil

Canola oil is a common choice for deep-frying in restaurants due to its low price when bought in bulk, polyunsaturated fat content, and high smoke point of 400°F (204°C). This high smoke point allows chefs to thoroughly cook ingredients without the oil burning and impacting the flavour of the food.

Vegetable Oil

Vegetable oil is another good option for deep-frying, as it has a high smoke point of 400°F (204°C) and leaves a crunchy texture. It also contains unsaturated fats, which are healthier and may reduce the risk of heart disease and high cholesterol when consumed in moderation.

Peanut Oil

Peanut oil is an effective oil for deep-frying, offering a subtle nutty flavour that is perfect for frying desserts, vegetables, and meats. It has an impressive smoke point of 450°F (232°C), allowing you to add delicious flavour to your deep-fried dishes.

Grapeseed Oil

Grapeseed oil is a healthy option, containing vitamins and nutrients such as Vitamin E, Omega-7, and fatty acids. It also has a high smoke point of approximately 420°F (215°C), making it suitable for deep-frying.

Extra Light Olive Oil

While regular olive oil and extra-virgin olive oil are not recommended due to their low smoke points, extra light olive oil has one of the highest smoke points of approximately 468°F (242°C). It is flavourful yet light, making it a good option for grilling steak.

Other Options

Other oils that can be used for cooking steak include olive oil, extra-virgin olive oil, butter, and plant-based oils such as soybean oil and corn oil. However, these oils tend to have lower smoke points, so they may not be ideal for deep-frying.

How long to deep fry a steak

Deep-frying a steak can be a great way to achieve a juicy, tender cut of meat with a flavorful brown crust. The cooking time will depend on the thickness of your steak and your desired level of doneness.

For a thin steak, around 1/2 inch thick, you will only need to cook it for one to two minutes for a medium-rare to a medium finish. A thicker steak, around 1 inch, will require three to four minutes, while a very thick steak, around 1 1/2 inches, will need five to six minutes.

If you are using a deep skillet, you may need to turn the steak halfway through the cooking time to ensure even cooking. It is important to use tongs with insulated handles to protect yourself from the hot oil.

For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). To check this, use a meat thermometer. After removing the steak from the oil, let it rest for a few minutes to allow the juices to redistribute, resulting in a more flavorful and tender bite.

So, depending on the thickness of your steak and your desired level of doneness, the total cooking time in the deep fryer will be between one and six minutes.

How to prepare a steak for deep frying

Deep-frying a steak can be a great way to get a juicy, medium-rare steak with a brown crust. Here is a step-by-step guide on how to prepare a steak for deep frying:

Choose the Right Oil

Select an oil with a high smoke point, such as peanut oil or ghee, that can withstand temperatures of 350 to 375 °F without smoking.

Prepare the Steak

Pat the steak dry with paper towels to remove any excess moisture. This step is crucial, as any moisture on the steak can cause the oil to splatter. You may also want to trim any excess fat from the steak to reduce the risk of oil splattering.

Season the Steak

Season the steak generously with salt and pepper on both sides. You can also add other dry seasonings or a light breading if desired.

Heat the Oil

Heat the oil in your deep fryer or deep pan to 350 °F. Use a cooking thermometer to ensure the oil reaches the correct temperature.

Protect Yourself

Deep frying a steak can be dangerous due to the high temperatures and splattering oil. Wear gloves and consider eye protection. Have a fire extinguisher nearby as an extra precaution.

Cook the Steak

Use a rack or basket to slowly lower the steak into the hot oil. The cooking time will depend on the thickness of your steak and your desired doneness. For example, a 1/2 inch steak will take 1-2 minutes for medium-rare, while a 1 1/2 inch steak will need 5-6 minutes.

Remove and Serve

Once the steak is done, turn off the heat and remove the steak slowly, being careful not to spill any hot oil. Serve the steak immediately, or let it rest for a few minutes before slicing against the grain.

Remember, deep frying a steak is an unconventional method that may be frowned upon by some, but it can result in a delicious, juicy steak with a crunchy crust.

Deep-fried steak safety tips

Deep-frying a steak is an innovative way to cook steak, but it can be dangerous if not done properly. Here are some safety tips to follow if you're thinking of deep-frying a steak:

Prepare the Steak

Before you begin cooking, make sure your steak is as dry as possible. Any dampness or moisture on the steak can cause the oil to splatter, which is dangerous.

Choose the Right Oil

Use an oil that won't smoke or burn at temperatures between 350°F and 375°F. Oils low in saturated fat are best because the steak will absorb a small amount of oil during cooking.

Use Proper Utensils

Ensure any utensils and equipment that come into contact with the hot oil are thoroughly dry. Moisture on utensils can also cause splattering. Use a wire basket or rack to lower and raise the steak in the oil, and use tongs with insulated handles to avoid burns.

Safety Gear

Deep-frying a steak can be dangerous, so it's important to take the necessary precautions. Wear gloves and consider eye protection. Keep a fire extinguisher and heavy pot holders nearby at all times.

No Children or Pets

Do not leave the hot oil unattended, and make sure children and pets are not allowed near the cooking area.

Cool Oil Before Disposal

After cooking, do not transfer the oil to another container or dispose of it until it has completely cooled. Pouring hot oil can be extremely dangerous.

Frequently asked questions